All I can say is that this carrot and cauliflower loaf hit a spot. And, a very sweet spot indeed. I couldn’t believe something this healthy could be so light, almost airy, yet pack such a powerful health punch. It was like a proverbial “one, two and and upper cut” straight to my taste buds….and he’s down folks lol 🙂 ………………..
We all need a little encouragement every now and then especially when it comes to healthy eating more so vegetables. What comes to mind is the bad portrayal vegetables have been given over the years in the media. Whether it was intentional by the powers that be so that their engineered products would sell or be it incidental vegetables have gotten a bad rap. So to paint a better picture I have chosen to post a “veggie bread” recipe that you would find rather interesting in taste and texture
Cauliflower is one of the least eaten vegetables in my home because of its gassiness and high price. But, I wanted to try something different for a change so you could imagine my surprise when my wife made this carrot and cauliflower loaf for lunch one day. I was surprised! The loaf was light, not too crumbly and the flavor was simply remarkable.
The Carrot and Cauliflower Loaf needs a sauce
Now, I must admit that this loaf calls for a sauce… In my mind I thought a light curry sauce to match its own texture would do. So, I went along with my creative streak and made an apple curry sauce. I must say I experimented a bit and added the apple finely grated because I just wanted the fiber of the apple in the sauce. The recipe below will show you how to make the apple curry sauce with both the thin and thick variations if you choose.
This carrot and cauliflower loaf is best served with other vegetables, such as string beans or snow peas and a salad. If you want you can still add a meat dish to complement the amazing meal. Anyhow, I’ll leave the taste testing to you. Here’s Carrot and Cauliflower loaf.
CARROT AND CAULIFLOWER LOAF
2 cups cooked cauliflower florets
2 cups cooked carrots
3 beaten eggs
1 cup whipping cream
1 cup grated cheese
1 tsp. white pepper
1 tsp. paprika
1 tsp. onion powder
Apple Curry Sauce:
1 small pared, cored and grated apple (For the thin sauce use 1/4 cup apple juice)
1 small onion, finely grated
1 tbsp. flour
3 leaves chadon beni, minced
1 tbsp. curry powder
1/4 cup coconut milk
1/3 cup of milk
1/2 cup light cream
1/2 cup water or chicken broth
Salt and pepper to taste
Preheat the oven to 350 degrees F or 180 degrees C.
Boil the vegetables. Drain.
Finely chop or mash the carrots and cauliflower. Grate the cheese as well. Mix together.
Add the whipping cream and beaten eggs.
Mix thoroughly then puree the mixture together until you get a smooth paste.
Note: You will need a food processor or a hand blender to help you puree the vegetables.
Transfer the mixture to a 9 inch greased baking dish or loaf pan.
Bake for about 40 minutes in a 350 degree F oven.
Leave to cool before cutting. Serve with the apple curry sauce.
How to make the apple curry sauce:
Please note that the method shown is for a thick sauce. Follow the extra instructions for a thin sauce.
Heat the butter in a sauce pan.
Add the onion and curry powder and continue to cook 2 minutes over low heat. Add flour and stir.
Note: If you’re doing the thick sauce you would add the grated apple at this step.
Stir in the liquids, one at a time and continue to simmer until sauce thickens.
Note: Add the apple juice to this step for the thin sauce.
Stir in chadon beni, salt and pepper to taste. Serve warm with the carrot and cauliflower loaf.
So that’s it for another recipe I do hope you liked my version of a Carrot and Cauliflower loaf.
Ah gone 🙂